Ingredients
Scale
- 1 1/2 cups rolled oats
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1 cup milk
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional toppings: chopped pecans, cranberries
Instructions
- Preheat oven to 375°F (190°C). In a large bowl, combine oats, cinnamon, nutmeg, baking powder, and salt.
- Mix pumpkin puree, maple syrup, milk, and vanilla in a separate bowl.
- Pour wet ingredients into dry ingredients and mix until combined.
- Pour mixture into a greased baking dish and bake for 25-30 minutes until golden.
- Garnish with chopped pecans and cranberries before serving.
Notes
- You can substitute almond milk for dairy milk for a vegan option.
- Store leftovers in the refrigerator and reheat for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg